True redaction removes the text and images from the file — not a black box on top. Plus real in-place text editing, fill + sign, reorder pages, and OCR.
LaunchEdit text in place, sign, redact, fill forms, and reorganize PDF files in your browser — all on your device. No upload, no subscription.
Drop two versions of a contract or drawing set. Moved notes read as moves, changed values light up digit by digit, and hidden text is named.
LaunchSide-by-side or overlay PDF diff driven by one engine that reads each file into a structured model — text, vector geometry, images, form fields, annotations — and compares the models. Moves show as moves, edits show only where they happened, and any PDF type works without picking a mode.
Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
LaunchOpen Gerber, Excellon, ODB++ and IPC-2581 PCB files. Inspect layers, measure traces, run DRC, export to PNG / SVG / DXF.
Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
LaunchOpen a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Compress, merge, split, convert, and manipulate PDF files.
Resize, compress, convert, and transform images.
Convert, compress, and cut audio and video — MP3, WAV, MP4, WebM, Opus — all in your browser, nothing uploads.
Simulate a canning process down to its F0 sterilizing value.
Encrypt files, share encrypted notes as links, and read passport IDs and Windows event logs.
Analyze packet captures, move files between devices, and console into network gear — nothing uploads.
Scan receipts into an expense ledger — your receipts and spending stay on your device.
View, measure, and repair CAD and 3D files — STEP, STL, OBJ, PLY, GLB, 3MF, DXF, and Gerber — right in your browser. Nothing uploads.
Meat from Italy
Medium-coarse pork from heavy pigs is seasoned with salt, chilli, black pepper and wild fennel seed, rested cold and stuffed into natural casing. It drains, dries for 3–7 days and matures for at least 18 days, hung so it takes its U shape. Made in 6 steps over 21 days – 26 days. The longest step, mature, hung in a U, takes at least 18 days (Disciplinare di produzione della IGP Lucanica…) and runs at 13–18 °C (Disciplinare di produzione della IGP Lucanica…). Salt is 2–2.5 % (Disciplinare di produzione della IGP Lucanica…). Lactobacillus sakei does most of the fermenting.
| Main step | at least 18 daysSet[disc2017] | Mature, hung in a U |
|---|---|---|
| Temperature | 13–18 °CSet[disc2017] | Mature, hung in a U |
| Salt | 2–2.5 %Set[disc2017] | Season and rest cold |
| Acidity | pH 4.8–5.3Set[disc2017] | Dry |
| 2.0–2.5 % of the mix | Salt[disc2017] |
| 0.1–0.15 % | Mild or hot chilli (Capsicum annuum)[disc2017] |
| 0.13–0.18 % | Wild fennel seed (Foeniculum vulgare) · The old household recipe used about a hundred seeds per kilo[disc2017] |
| 0.05–0.1 % | Black pepper[disc2017] |
| Up to 0.5 % | Dextrose and sucrose[disc2017] |
| Up to 0.10 g/kg | Potassium nitrate (E252), with sodium nitrite (E250) and up to 0.1 % ascorbic acid or sodium ascorbate allowed[disc2017] |
| Microbial starter cultures (optional)[disc2017] | |
| Starter | spontaneous or defined culture (starters allowed by the specification) |
Total time across the recorded steps: 21 days – 26 days
What changes: Trimmed pork is minced medium-coarse
Soft fat, nerves and connective tissue are cut away first. Output: medium-coarse mince.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Wild fennel seed must be the strongest aroma, ahead of pepper and chilli, and the sausage is hung on racks so it matures in a U shape. Its drying ends at a set pH of 4.8–5.3 and its maturing at water activity 0.88 or lower.
The specification ends drying at pH 4.8–5.3 and maturing at water activity no higher than 0.88, and allows nitrate and nitrite only within set limits.
Every number is labelled with how it is known. How this atlas is made
Roman writers including Varro, Martial, Apicius and Cicero used "lucanica" for a sausage from Lucania. A first small salumificio opened in Picerno in the early 1970s. The PGI was registered in October 2018 and amended in 2025, changing only pig weights and feed.
